1. Major findings of Monitoring Institutes on implementation of the MDM programme in State of : HARYANA MI : KRUKSHETRA UNIVERSITY, KURUKSHETRA Period of the report : 1.4.2014 – 30.9.2014 District’s nameMonth and date of VisitNo of Schools visited in each district 1 BhiwaniSept –Nov,201440 2 KaithalSept –Nov,201440 3 KarnalSept –Nov,201440 4 KurukshetraSept –Nov,201440 5 SonipatSept –Nov,201440 1

2. Availability of Food Grains Buffer stock of food grains for at least one month was available in the 160 sample schools of Karnal, Bhiwani, Kaithal, Sonipat Districts and 13 schools of Babain & Shahabad block of Kurukshetra district. Centralized Kitchen of Kurukshetra catering to schools 27 schools of 3 blocks of Kurukshetra also had buffer stock of food grains for one month. All the 200 sample reported that food grains were delivered in the schools after adjusting the unspent balance in time by the lifting agency during the period of monitoring, except for one school of Kaithal District. Availability of funds and cooking cost schools of all the 5 districts, where meals were being prepared with in the school, were receiving fund and cooking cost in time and no disruption was reported, due to non availability of cooking cost by any school for the monitoring period. KGBV Rajound which is run maintained under special scheme did not receive funds for about two months resulting in disruption of cooking and serving of mid day meals for that period. 2

3. Availability of Cook-cum-Helpers - Cook-cum-helpers, representing different social groups of the society were available as per GOI norms in all the 200 schools of five districts monitored. - An honorarium of Rs. 2500 is being paid to cook-cum-helpers The state of Haryana has increased its share of honorarium to be paid to cook-cum- helpers from Rs. 400/- per month to Rs. 1750/- w.e.f. 1.1.2014. DisrticrSC/STOBCMinorityGeneralTotal Bhiwani353332394 Kaithal4637116100 Karnal3847327115 Kurukshetra2530-1166 Sonipat183733189 3

4. Regularity of serving Meals Hot cooked meals were being served daily in all the 200 sample schools. No interruption was reported in this regard during the monitoring period except for KGBV, Rajound. Quality and Quantity of Meal Children seemed satisfied with the quality and quantity of meal being served to them though to a variable degree. Overall there appeared to be good acceptance of the type of meals being served to the children and they were free to ask for second serving or smaller servings if they desired to do so. Everyday different menu, recommended by the department is served Meals include locally available ingredients and are well accepted by the children Display of Information Information related to quantity and the date of receipt of food grains are received, balance quantity of food grains etc was maintained in the register but not displayed at any place. 4

5. Trends Sr.n o DetailBhiwaniKaithalKarnalKurukshetraSonipat Enrolment (40 schools) 635798671041166706992 No. of children present on the day 5164 (81.23%) 7984 (80.90%) 7833 (75.23%) 5591 (83.82%) 5469 (78.22%) No. of children availing MDM as per register 51647984783355915469 5

6. Social Equity It is hearting to note that MI did not observe any kind of discrimination with regard to gender /caste or community so far as cooking and serving of food or seating arrangement was concerned. Convergence with other Schemes Kitchen /stores are provided under SSA. Health check-ups of children are undertaken by the Health department. All through potable water was available in all the sample school of five districts but evidence with regard to its convergence with drinking water & sanitation program was missing. 6

7. INFRASTRUCTURE Hygeinic conditions & Ventilation: Kitchen-cum stores were reasonably away from the class rooms and properly ventilated with adequate hygienic conditions in most of the school. Sample schools are using firewood and LPG both depending upon the availability & needs of the individual schools. Kitchen Devices: It was found that adequate cooking & serving utensils were available in all the schools of five districts. Eating plates were also available though not in adequate number in some of the schools. Storage-Bins: All the schools had the availability of storage bins but clear evidence in terms of its procurement was not forthcoming. Toilets: Majority of the sample schools being observed have adequate separate toilets for both boys and girls except. However attention needs to be paid in terms of making the existing facilities more user friendly. 7

8. Safety and Hygiene Children are encouraged to wash hands before and after eating but schools need to improve upon in providing the needed number of taps and drainage in order to inculcate this habit. Community participation Evidence of a formal roaster regarding participation of community members being maintained in the school for supervision of MDM was hard to establish although schools reported that details of activities and facts related to MDM tasks are shared with the community members. 8

9. Inspection and Supervision Inspection registers were available in majority of the sample schools It was found that Bhiwani district has established an effective system of regular monitoring and supervision involving regular interaction with teachers & parents in order to create awareness about importance of hygiene and nutrition. Impact All the schools claimed that Mid Day Meal scheme had improved the enrolment, attendance, retention of children of the area in the schools. Absence of any discrimination of gender and caste in case of cooking,serving and eating can be seen as an indication of improved social harmony. 9

10. Observations of MI Food by its very nature has physiological, sociological and psychological functions and reaping its full benefits requires sensitization of stake holders, which is a gradual process. Mid Day meal scheme has the potential of orienting the children towards the need of good nutrition and hygienic habits. For this purpose there is a need to provide for adequate clean eating spaces and hand washing facilities along with insistence on using the same. Pattern of cooking, serving and consumption of food is greatly influenced by the socio-economic background of the individual In this direction efforts could be initiated to create awareness among children of impressionable age about the physiological benefits of consuming nutritional benefits. Sensitizing the individuals about the need of cooking food under hygienic conditions and serving food with a personal touch of care can go a long way in nurturing the emotional faculties of children. Not just insistence on washing hands before eating meals but also ensuring water, soap and towels for the same is essential for inculcating good habits of hygiene and sanitation. Such components can easily be included in the day today teaching learning process. 10

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13. I WISH YOU ALWAYS AIR TO BREATHE FIRE TO WARM YOU WATER TO DRINK & EARTH TO LIVE THANK YOU 13